Happy Friday! It’s time for another GF Friday, and since this week’s spoonful has been trying new recipes, I’m featuring a recipe modified to be gluten free from How Sweet Eats – Sweet + Spicy Glazed Chicken, Corn & Avocado Tostadas with Blueberry Peach Salsa.
When I saw the recipe posted a couple weeks ago, I was immediately intrigued. The flavor combination was not one I’d ever tried before, but I liked all of the elements so I figured it would probably turn out pretty good. Plus, her pictures always make me want to eat the screen…
Photos from How Sweet Eats
Modifying her recipe to be gluten free was very simple – all I had to do was use gluten-free soy sauce and barbecue sauce. To make it easier (and because I happened to have them), I used packaged tostadas.
I found these at my local Aldi for just $1.49. They’re thin and crispy, with just the right touch of salt.
I started off by making the blueberry peach salsa. I changed it up a bit, adding lime zest as well as juice and leaving out the jalapeno because I didn’t have one on hand.
Tip – soak the slices of red onion in a bowl of cold water for about 10 minutes before chopping them up finely. My mom taught me that trick years ago and I love it, it really cuts the acidity of the onion so you get all the flavor without the bite. It also keeps the red onion flavor from overpowering everything else.
Next up was the sauce for that delicious glaze! The primary components are honey and rice vinegar, then it has soy sauce, barbecue sauce, garlic and red pepper flake whisked in for extra flavor.
I chopped up the chicken into bite size pieces, then browned them in a skillet. Once they were done, I removed them, wiped out the skillet, and added the sauce, whisking until it was nice and thick. Then the chicken went back in the skillet for the final glazing.
For the corn, I bought a couple of cobs on sale and cooked them in the microwave, then sliced off the kernels. I skipped the avocado because the selection at my store was pretty bad. Probably would be great with avocado, but I definitely enjoyed it without!
I assembled a couple of quick tostadas and eagerly dug in – and I was amazed! The flavors were right on target. The spicy-sweet chicken was perfectly complemented by the juicy fruit, fresh cilantro and crispy tostada. I will be making this one again and again.
Dinners like this are why I love cooking – I’m so happy that this week’s spoonful has reminded me of that!
For the recipe, check out her post. How Sweet Eats might not be gluten free, but she’s really entertaining, a great photographer and she and hasn’t steered me wrong yet – she’s the genius behind my favorite BBQ chicken sandwiches too